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Sweet Potato-Kale Hash
Tanya Holland's sweet potato-kale hash
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4

This recipe is easy to follow and the ingredients are everyday items that you probably already have in your refrigerator. This dish is also versatile in that you can have it for breakfast with poached eggs or as a side with your favorite protein at dinner. It doesn’t take much time to put together especially if you’ve prepped all the ingredients ahead of time.

Technique tip: The smaller you dice the sweet potatoes, the faster they will cook and the crispier they will get! You can pull the kale off of the stems and they’re already in bite-sized pieces. It takes about 5 minutes to do an entire bunch.

Swap option: You could swap out any of the vegetables and/or add in another vegetable. Any oil could be used, depending on what your preferred option is.

Ingredients

    • 2 pounds red-skinned sweet potatoes, peeled and cut into 1/2-inch dice
    • kosher salt
    • 2 tablespoons vegetable oil
    • 1 yellow onion, cut into 1/4-inch slices
    • 1/4 cup diced red bell pepper
    • 1/4 cup diced yellow bell pepper
    • 1 bunch kale, stemmed and cut into 1/4-inch strips
    • 2 green onions, white and green parts, chopped
    • 1 tablespoon chopped fresh parsley
    • freshly ground pepper

Preparation

In a large pot, cover the sweet potatoes with cold water. Season the water generously with salt and bring to a boil. Reduce to a simmer and cook until the sweet potatoes are slightly softened, about 5 minutes. Drain.

In a medium sauté pan, heat the oil over medium heat, until shimmering. Add the onion and cook until tender and translucent, about 5 minutes. Add the red and yellow bell peppers, kale and green onions, and cook, stirring occasionally, until the bell peppers are softened, about 5 minutes. Add the sweet potatoes and parsley and season with salt and pepper. Increase the heat to medium-high and allow the vegetables to caramelize, stirring occasionally, until well-browned and crisp in places, about 10 minutes. Serve immediately.

To make ahead, refrigerate the cooked hash in an airtight container for up to 2 days. Reheat in a sauté pan over medium heat with 1 tablespoon vegetable oil.

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Make Tanya Holland's sweet potato kale hash

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